Another Banana Bread

Decided to make banana bread this morning and I wanted to try a few different things. The bananas were ripe but not over-ripe and I wanted to compensate for the flavor loss in that.  I also wanted something really moist.

This came out very moist, very banana-y, very good. The flavor is a little different than regular banana bread -but in a good way.  I baked it in a ring mold pan because I wanted it to look a little different than normal.

I did add chocolate chips to this because Erin is here and that is her favorite..but I much prefer the banana chocolate chip recipe posted here 

All in all I liked it. Give it a try if you didn’t like the other one..Oh…I used organic, extra virgin coconut oil along with the butter in this. You can substitute all butter if you like..I am using coconut oil more to see if I feel like the health benefits are worth the 10 bucks per pint cost… :/

Banana Bread

2 c flour

1 1/2 tsp baking soda

1/2 tsp salt

1/4 c extra virgin coconut oil

1/4 c unsalted butter

1 c sugar

2 eggs

1 tsp vanilla

1 tsp frontier natural banana extract

1 c mashed banana

1/2 c chopped pecans, walnuts, peanut butter chips, or chocolate chips

Grease and flour a tube pan.

Melt coconut oil and butter together. Whisk sugar, eggs, vanilla, and banana flavor in until blended. Add mashed banana.  Add dry ingredients and nuts and spoon into pan.

Bake at 350 for 45-55 minutes. Let cool for 10 minutes before removing from pan

Top with a confectioners sugar glaze if desired.